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Curried Vegetable Lo Mein

Rita Maas
Yield

serves 4

Noodles are considered neutral, while carrots, red bell pepper, scallions, ginger, garlic, and all spices are yang ingredients.

Ingredients

  • 4 cups hot cooked lo mein noodles or linguine (about 8 ounces uncooked)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon canola oil
  • 1 tablespoon peeled, julienne-cut fresh ginger
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon brown sugar
  • 3/4 cup low-sodium chicken broth
  • 1 cup matchstick-cut carrot
  • 1 1/2 cups red bell pepper, cut into 1/4-inch strips
  • 1 cup sliced button or shiitake mushrooms
  • 2 cups fresh bean sprouts
  • 1/2 cup sliced scallions
  • 2 tablespoons low-sodium soy sauce

Nutrition Information

  • calories 293
  • fat 9 g
  • satfat 1 g
  • monofat 4 g
  • polyfat 3 g
  • protein 11 g
  • carbohydrate 45 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 482 mg
  • calcium 43 mg

How to Make It

  1. Combine the noodles and sesame oil in a large bowl.

  2. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté for 30 seconds. Add the curry powder and sugar; sauté for 15 seconds. Stir in the broth; bring to a boil. Add the carrot, bell pepper, and mushrooms; cook for 30 seconds. Cover and cook for 1 minute. Add the sprouts and scallions; cook, uncovered, for 1 minute. Add the noodle mixture and soy sauce; cook for 2 minutes, or until thoroughly heated.